Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a large bowl, combine the shredded chicken, canned green chiles, and half of the cheese, mix well.

Warm the tortillas in the microwave for about 30 seconds to make them pliable.

Assemble the enchiladas by placing a generous amount of filling in each tortilla, rolling them up, and placing seam-side down in the baking dish.

In a saucepan, combine sour cream, remaining cheese, cumin, garlic powder, salt, and pepper over medium heat, stirring until smooth and bubbly.

Pour the warm sour cream sauce evenly over the enchiladas, ensuring each one is covered.

Sprinkle remaining cheese on top and add any additional toppings if desired.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Let the enchiladas rest for 5-10 minutes before serving.